Boiling Basics: How to Boil Crawfish for Beginners

Boiling crawfish, to many, is a method of cooking South Louisiana’s favorite mud-covered delicacies that seems far out of reach. From the equipment required to the handling and seasoning of a large sack of live crustaceans, it can be overwhelming. But, with the right advice and proper planning, even the most novice of cooks can conquer their fear and look like a seasoned expert to their friends and family as they shake out a pot of delicious, perfectly cooked crawdads.

What You Will Need Before You Get Started

Check each of the following items off of your list for a successful crawfish boil:

Live Crawfish
Make sure to buy your crawfish live and on the day of the boil for the best-tasting crustaceans. You can even make it easy on yourself and purchase them directly from us!

Supply Enough for Guests
As a rule of thumb, you will need about 3 to 5 pounds per guest if they are the main protein of the meal.

Get Your Pots Ready
For a crawfish boil, you will need a pot size that holds two quarts of liquid for every pound of crawfish you’re boiling. You’ll also want to have a gas or propane burner big enough to hold your pot of choice and an ice chest large enough to hold your crawfish.

Clean Those Claws
Another name for a crawfish is a mudbug. That isn’t just a name, it’s a description. Clean them thoroughly by rinsing them in fresh cool water. Need a container large enough to rinse them in? That’s where your trusty ice chest (and an outside hose) comes in handy!

Don’t Forget the Boil
A crawfish boil refers to the seasoning. We like to use our Cajun Bayou Blends Seafood Boil. It’s packed with spices that are found in the best Cajun cuisines such as chili powder, red pepper and garlic.

Steps For a Basic Boil

Use these steps to start cooking.

Fill your pot halfway with water, just enough to cover the crawfish you’ll be adding in step 4.

Add about one bag of our Acadia Seafood Boil and make sure to stir to combine.

Light your burner and wait for the water to begin boiling.

Add the crawfish once the water is rapidly boiling, then cover them with a lid. Wait for them to return to a boil.

Let them boil for no more than 3 minutes. They’ll continue to cook as you remove them and season them in the next few steps!

In the meantime, sprinkle a light layer of Acadia Seafood Boil into your clean ice chest. Add your boiled crawfish and then add another layer of seasoning on top. Make sure that you do it in increments, typically 1 pound of seasoning for every 15 pounds of crawfish.

Close your ice chest and shake it to thoroughly mix everything together.

Keep the ice chest closed for around 15 minutes and let the flavors mix together/settle.

Hosting a Cajun crawfish boil for your guests, or even serving it at your restaurant, is a great way to add culture and flair to the menu. So before you eye the BBQ pit this spring and summer for all of your outdoor entertaining, pick up a pot and have a boil! And, when you’re ready to order the best crawfish and killer seasoning, visit our store and let us get you started on the right foot.